Gluten has become somewhat of a buzzword in the American diet for the last few years, but it's also a misunderstood phenomenon. Dr. Archelle Georgiou explains what gluten is, why some people can't tolerate it, and why the FDA is finally defining what "gluten-free" means to consumers.
NEW FDA LABELS
The Food and Drug Administration is clearly defining what qualifies for a gluten-free label. Under the new FDA rule, announced Friday, "gluten-free" food products must contain less than 20 parts per million of gluten.
Products labeled and sold as gluten-free still won't have to be technically free of wheat, barley, rye and derivatives of gluten-containing grains. The 20 parts per million threshold is an amount recognized by the medical community as low enough to be safe for people with celiac disease.